Carrot Dip With Curry and Cumin

A community recipe by pistachio

Not tested or verified by Nigella.com

Introduction

This dip/spread makes a nice change from the usual hummous or guacamole. When in temple mode I like to eat it spread it on rice cakes to give eating bread and butter a rest. Makes a nice starter with homemade flat bread served together with good quality olives.

Ingredients

Serves: a pot

Metric Cups

1 large onion (chopped)
2 cloves garlic (chopped)
4 tablespoons olive oil (divided)
2 teaspoons curry powder
1 teaspoon ground cumin
6 large carrots (sliced and cooked)
400 grams white kidney beans (jar - rinsed and drained)
½ teaspoon salt (to taste)

1 large onion (chopped)
2 cloves garlic (chopped)
4 tablespoons olive oil (divided)
2 teaspoons curry powder
1 teaspoon ground cumin
6 large carrots (sliced and cooked)
14 ounces white kidney beans (jar - rinsed and drained)
½ teaspoon salt (to taste)

Method

Carrot Dip With Curry and Cumin is a community recipe submitted by pistachio and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a skillet combine onion, garlic and 2 tablespoons olive oil. Cook, stirring until golden brown.

Add curry and cumin, cook 1 minute. In food processor puree onion mixture with carrots and kidney beans.

With motor running, gradually add remaining 2 tablespoon olive oil through the feed tube. Add salt.

In a skillet combine onion, garlic and 2 tablespoons olive oil. Cook, stirring until golden brown.

Add curry and cumin, cook 1 minute. In food processor puree onion mixture with carrots and kidney beans.

With motor running, gradually add remaining 2 tablespoon olive oil through the feed tube. Add salt.

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